Mitzi Dulan – America's Nutrition Expert
Mitzi has been featured on:
5 Delicious Ways to Celebrate Cinco de Mayo
by Mitzi Dulan, RD, America’s Nutrition Expert®
Print This Post

As most know, the 5th of May is a special day for many in Mexico and those with Mexican heritage. However, many people in North America celebrate this day as well. This holiday commemorates the Mexican army’s victory over the French on May 5, 1862 and as a celebration of Mexican history and pride, food serves a large role. Here are some festive foods to enjoy for your own Cinco de Mayo celebration!


A very common and delicious component of many Mexican themed meals, salsa is a must-have. Here is one of my favorite recipes I’ve found: Avocado Mango Salsa.

1 Hass avocado – peeled, pitted and dicedsalsa
1 lime, juiced
1 mango – peeled, seeded and diced
1 medium red onion, chopped
1 habanera pepper, seeded and chopped
1 1/4 tablespoon chopped fresh cilantro
salt to taste

Simply place the diced avocado in a serving bowl, mix with the lime juice, and mix in the remaining ingredients. The recipe yields approximately 8 servings.


You can never go wrong with Tacos as a main dish for a Mexican meal. Here’s a terrific recipe for tacos that would be perfect for a Cinco de Mayo dinner: Pork Roast Tacos.

4 pounds pork shoulder roast
2 (4 ounce) cans diced green chilies, drained
1/4 cup chili powder
1 teaspoon dried oregano
1 teaspoon taco seasoning
2 1/2 teaspoons minced garlic
1 1/2 teaspoons salt, or to taste

Preheat your oven to 300 degrees Fahrenheit. Place the roast on aluminum foil. In a bowl, stir the green chilies, chili powder, taco seasoning, garlic, and oregano together. Rub this into the roast. Completely wrap the roast with foil. Place in a baking dish and let it cook for 3 ½ to 4 hours until it begins to fall apart. Remove from the oven and shred into smaller pieces to be placed in the taco shells. Makes 12 servings.


A salad is a great side for any meal and a Cinco de Mayo meal is no different. Try this salad out: Spicy Mexican Salad.

1 (10 ounce) package chopped romaine lettuce
1 1/4 cups shredded Cheddar and Monterey cheese blend
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, chopped
1 (16 ounce) package corn chips
1 (16 ounce) bottle fat-free Catalina salad dressing (coat to taste)

Combine the romaine lettuce, cheese, beans, and tomatoes in a large bowl. Add the corn chips and the dressing. Toss and it’s ready to eat! Makes 12 servings.


Love coffee? Give it a twist with this easy-to-make bartender inspired recipe: Mexican Style Coffee.

4 fluid ounces hot brewed coffeecoffee2
1 fluid ounce coffee liqueur
1 fluid ounce tequila
1 tablespoon whipped topping (optional)
1-2 pinch ground cinnamon, for garnish (optional)
1-2 pinch cocoa powder, for garnish (optional)

Pour the coffee in some festive mugs, stir the tequila and coffee liqueur, and garnish with the whipped topping, cocoa powder and cinnamon. A great after dinner drink that is sure to please!


Another great main dish you’ll be sure to love: Spinach Enchiladas!

2 teaspoons butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

Preheat the oven to 375 degree Fahrenheit. Melt the butter in a saucepan, add garlic and onion. Cook this until it becomes fragrant. Stir in the spinach and cook for 4-6 more minutes. Remove from the heat and mix in the ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese. In a skillet over medium heat warm the tortillas one at a time until they are pliable (about 20 seconds). Then spoon about 1/3 of a cup of spinach mixture onto the center of each tortilla. Roll them and place them seam side down in a baking dish. Pour enchilada sauce over the top and sprinkle the remaining Monterey Jack cheese. Bake for 15-20 minutes until sauce is bubbling and the tortilla edges are slightly browned on the edges. Makes about 5 servings.

Research assistance provided by Robert Masterson.

Leave a Reply

Your email address will not be published. Required fields are marked *

mitzi mail
Want the latest from Mitzi? Sign up to receive recipes, nutrition and fitness tips, and announcements.
Twitter Facebook